By Timothy Witcher, Executive Chef, FoodSmart USA • updated June 23, 2025 From the Clifford Brown Jazz Festival / MobileMusicLab.com Healthy Choices Demonstration Kitchen
Prep Time: 20 min Chill Time: 20 min Serves: 6–8
Ingredients — For the Salad: • 1 rotisserie chicken, skin removed, meat shredded • 2 cups barbecue sauce (your favorite) • 2 cups chicken broth • 1 cup tomato sauce • 2 tbsp low-sodium chicken bouillon • ½ cup avocado oil • 1 cup garlic cloves, thinly sliced • 1 cup jalapeños, thinly sliced (seeds and ribs removed) • 1 cup Spanish onions, medium-diced • 2 tbsp chipotles, minced • 1 cup cilantro, chopped • 2 cups red bell pepper, small-diced • Salt and pepper, to taste
Instructions Sauté the Aromatics: In a large pot over medium heat, add avocado oil, garlic, jalapeños, onions, and bell peppers. Cook for 2 minutes, stirring frequently.
Simmer the Chicken: Add barbecue sauce, chicken broth, tomato sauce, bouillon, chipotles, and shredded chicken. Stir well and bring to a simmer.
Shred and Cook: Simmer for 10–20 minutes, continuing to shred the chicken with tongs and fork as it cooks.
Finish: Stir in chopped cilantro and adjust seasoning with salt and pepper.
Serve: Serve hot with tortillas, low-carb wraps, or lettuce wraps.